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Close-up of peanut butter cookies topped with chocolate kisses, cooling on a wire rack. The cookies are round, slightly cracked, and coated in sugar, with the chocolate centered on each cookie.

Soft and Chewy Peanut Butter Blossom Cookie Recipe

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  • Author: Lisa
  • Total Time: 37 minutes
  • Yield: 24 cookies 1x
  • Diet: Vegetarian

Description

If you love classic peanut butter cookies, you will love this soft and chewy peanut butter blossom recipe. This OG classic cookie is not just for the holiday season! This cookie uses creamy peanut butter and just the right amount of brown sugar for a perfectly chewy and soft peanut butter cookie with a chocolate kiss in the center of each cookie. So if you are craving a warm cookie, put on an apron and let’s make the best peanut butter blossoms you have ever had!

Ingredients

Units Scale
  • 1/2 cup Unsalted Butter
  • 1/2 cup White Sugar
  • 1/2 cup Brown Sugar
  • 3/4 cup Peanut Butter
  • 1 tsp Vanilla
  • 1 Egg
  • 1 1/4 cup Flour
  • 1 tsp Cornstarch
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • Hershey's Chocolate Kisses unwrapped
  • 1/2 cup White Sugar (for rolling)

Instructions

  1. Pre-heat oven to 350 degrees.
  2. With a paddle attachment, cream butter and 1/2 cup of white sugar and brown sugar in a large bowl or the bowl of a stand mixer on medium speed. Note, the butter must be at room temperature and soft but not melted for this to work. Do not use margarine.
  3. Add in the egg, peanut butter, and vanilla and mix until combined.
  4. In a separate bowl combine flour, baking soda, salt, and cornstarch and whisk until combined.
  5. Combine flour mixture with wet ingredients one cup at a time, mixing until combined. Do not over mix.
  6. Using a cookie scoop, spoon cookie dough into balls and place on a prepared baking sheet with a baking mat or parchment paper.
  7. In a shallow small bowl or plate add 1/2 cup of white sugar and roll cookie dough balls in the sugar coating them generously and return to baking sheet.
  8. Bake for 8-12 minutes or until golden brown. Cooking times may vary.
  9. Once the cookies are baked, cool for 2 minutes then place the chocolate kisses in the center of each cookie and lightly press down.
  10. Place the pan in the fridge for 5-10 minutes to prevent the kisses from melting into the cookies.

Notes

Bake time will vary. I always start at the low end to prevent over cooking.

Makes about 24 cookies depending on size.

While I do love dark chocolate, I recommend sticking to the milk chocolate Hershey’s kisses because the dark chocolate has a different melting point. When I have used the dark chocolate kisses they completely melted into my cookies.

  • Prep Time: 15 minutes
  • Cool Time: 10 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

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Find it online: https://garrisonstreeteats.com/soft-and-chewy-peanut-butter-blossom-cookie-recipe/